|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce and cut tomatoes above 45F on the prep line. PIC stated items are prepped then placed on the line. Make sure to cool items down to 45F in the walk in or freezer before placing on the line. Observed lettuce cooling in the walk in cooler covered in saran wrap. CDI - saran wrap was removed to facilitate cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up in gaskets. Clean all gaskets. |